Chicory Varigata Di Castelfranco

Variegata di Castelfranco is a real beauty, with creamy green leaves splashed with red – a colourful addition to winter salads and full of rich, tangy flavour. It’s a versatile variety that can be sown early for summer harvests or in July and August for cropping into autumn and early winter. You can also force it to produce elegant chicons.

SOW: from ate April to June for summer harvest, or July to August for autumn/winter use. Best started 10mm deep in modules or pots, as germination tends to be more reliable than sowing direct.

GROW: space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate a bit of light shade and appreciate regular watering. Keep weeded, and harvest by cutting the head cleanly – if the base isn’t damaged, you may get smaller regrowths for a second crop. Can also be forced to produce chicons.

EAT & ENJOY: shred into salads to add colour and bite from late summer right through winter. Braise smaller heads in butter or bake them for a milder flavour – cooking softens the bitterness and brings out a rich, nutty taste.

Did you know?

Leeks and chicory make great kitchen companions, especially in autumn and winter cooking. Their flavours balance each other beautifully – the mellow sweetness of leeks takes the edge off chicory’s slight bitterness.

They’re brilliant together in gratins, tarts, or creamy pasta dishes, and both roast well or can be gently braised with cream, stock, or white wine.

Add a bit of blue cheese, and you’ve got a bold, comforting combo with richness, bite, and texture – perfect for cooler days.